Best Homemade Chicken Salad

Shh—here’s a little chef’s secret I only tell people I really like: the difference between “good” chicken salad and a bowl that makes you do a happy little dance is all in the texture and the tiny, salted surprises. I learned this trick flipping through my grandma’s stained index cards—she kept a tablespoon of mayonnaise and a splash of yogurt for creaminess, but she always toasted the nuts and added lemon last so everything tasted bright. Follow me into the kitchen and I’ll show you how to get that creamy, slightly tangy, crunchy, utterly addictive chicken salad every time. No fussy equipment, just a few smart moves and lots of taste-testing.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes (poaching) — or 0 minutes if you use a store-bought rotisserie chicken
• Total Time: 30 minutes (or 10 minutes with rotisserie)

Why This Recipe is Awesome

This chicken salad hits all the right notes: creamy, tangy, crunchy, and bright. It makes your kitchen smell faintly lemony and savory, and the toasted nuts add a satisfying snap. It’s simple enough for weeknights but elegant enough for potlucks—plus, it’s so forgiving that even if you go a little heavy-handed with the mayo, a squeeze of lemon saves the day. Trust me, it’s so easy that your sandwich will never hear the end of it.

Ingredients

For the Main Dish:

• 3 cups cooked shredded chicken (about 1.25 lb raw boneless skinless chicken breasts before cooking, or one rotisserie chicken)
• 3/4 cup mayonnaise
• 1/2 cup plain Greek yogurt (adds tang and lightness)
• 1 tbsp Dijon mustard
• 2 tsp fresh lemon juice
• 1/2 cup celery, finely diced (for crunch)
• 1/3 cup red onion, finely diced (rinse under cold water if you want it milder)
• 1/2 cup seedless grapes, halved OR 1/2 cup chopped apple for sweet contrast
• 1/4 cup toasted slivered almonds or chopped walnuts
• 1/4 cup fresh parsley, chopped
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 tsp celery seed (optional, but I love it)

For the Sauce / Garnish (if applicable):

• Extra parsley for garnish and lemon wedges for serving
• Optional drizzle: 1 tbsp olive oil if you like a silkier mouthfeel

How I Make It

Step 1:

Cook the chicken. You can poach two boneless, skinless breasts in a shallow pan of simmering water for about 15–18 minutes (until they reach 165°F)—you’ll see the water stay at a gentle simmer and the surface chatter softly. Or, use a store-bought rotisserie chicken to save time and add flavor. When the chicken cools, shred it with two forks so you have nice, bite-sized ribbons.

Step 2:

Mix the dressing in a bowl: whisk together 3/4 cup mayonnaise, 1/2 cup Greek yogurt, 1 tbsp Dijon mustard, and 2 tsp lemon juice. Taste for salt and bright acidity. If it feels flat, add another teaspoon of lemon. If it gets too tangy, soften it with a spoonful of mayo.

Step 3:

In a large bowl, combine the shredded chicken, diced celery, red onion, halved grapes (or apple), toasted nuts, and chopped parsley. Pour in the dressing and fold gently with a spatula until everything looks evenly coated—watch the color shift to a creamy, pale gold and breathe in that lemon-and-mayo aroma.

Step 4:

Adjust texture and seasoning. If the salad looks dry, stir in a tablespoon of water or a drizzle of olive oil until you get the creaminess you want. Add 1/2 tsp salt and 1/4 tsp black pepper, then taste—season in small increments. Chill for at least 15 minutes to let flavors settle, but you can serve right away if you’re impatient like me.

Step 5:

Finish with crunch and bright notes: sprinkle extra toasted nuts and parsley on top, and serve with lemon wedges. Pile the salad onto toasted bread, into butter lettuce leaves, or alongside crunchy crackers. Hear the crunch, smell the citrus, and enjoy the creamy, savory-sweet balance.

Pro Tips

• Toast the nuts in a dry skillet over medium heat for 3–4 minutes until fragrant—watch them closely; they go from golden to burnt in seconds.
• Rinse diced onion under cold water to tame sharpness if you don’t want a raw bite.
• Use rotisserie chicken to save time and boost flavor; I keep one in the fridge for spontaneous lunches.
• If the mix tastes flat after chilling, brighten it with another teaspoon of lemon or a pinch of flaky sea salt right before serving.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for cooked, firm tofu or canned chickpeas for a vegetarian version—expect a different texture and more neutral flavor, so add extra seasoning.
• Replace mayonnaise with an equal amount of mashed avocado for a fresher, dairy-free take; expect a greener color and looser texture.
• Use all Greek yogurt instead of mayo for a lighter salad—flavor becomes tangier and calories drop.
• Dairy-free option: use dairy-free yogurt and vegan mayo; the salad stays creamy and becomes allergy-friendly.

Variations & Tips

• Spicy: add 1 tbsp Sriracha or 1 tsp cayenne and a squeeze of lime for a kick.
• Curried Chicken Salad: stir in 1–2 tsp curry powder and 1/4 cup raisins for warm, aromatic notes.
• Kid-Friendly: swap grapes for halved strawberries or leave out the onion and celery for smoother texture.
• Mediterranean: add chopped Kalamata olives, cucumber, and a tablespoon of chopped dill; swap yogurt for olive oil if you like.
• Creative Twist: fold in diced dill pickles and a teaspoon of pickle juice for a tangy, sandwich-ready punch.
• Low Carb: serve in large lettuce leaves or on cucumber rounds for a fresh, light starter.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the chicken and dressing up to 24 hours ahead and combine just before serving for best texture. Store in an airtight container in the fridge for up to 3 days.

Can I double the recipe?

Sure thing. Use a larger bowl and taste as you go—seasoning doesn’t scale perfectly, so adjust salt and lemon to suit the doubled batch.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Your chicken is done when it reaches 165°F in the thickest part and its juices run clear. For the salad, look for a creamy coat, crunchy veggies, and balanced flavors—bright lemon and a little salt should sing through.

What if I don’t have ingredient X?

No worries—swap celery for chopped cucumber or jicama for crunch, and use apple instead of grapes. Small changes won’t break the salad.

How I Like to Serve It

I love this chicken salad on toasted sourdough with a handful of arugula for bite. It works brilliantly in butter lettuce cups for summer lunches, and it shines at potlucks on a big platter with crackers and crudités. Pair it with iced tea in the heat or a crisp white wine at a casual dinner.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days; stir before serving. If the salad thickens, loosen it with a splash of water, lemon juice, or a bit more yogurt.
• Always cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: You just leveled up your lunch game—now go impress someone (or treat yourself) with this reliably delicious, wildly adaptable chicken salad!